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Christmas Croissant Breakfast Casserole

Christmas Croissant Breakfast Casserole

Christmas Croissant Breakfast Casserole is the perfect solution to the "what should I give them for breakfast" holiday question.

Course Breakfast
Cuisine brunch, casserole, Christmas, make-ahead, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 1 red bell pepper
  • 1 large poblano pepper
  • 8 oz mushrooms, chopped
  • 2 Tbs unsalted butter
  • 3-4 large croissants, roughly chopped
  • 1/4 cup green onion
  • 2 Tbs flat-leaf parsley
  • 1 cup shredded white cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup shredded parmesan
  • 5 eggs, lightly beaten
  • 1 cup cream
  • 1 cup milk
  • 1 tsp kosher salt
  • couple pinches fresh cracked pepper

Instructions

  1. Under the oven broiler, roast the peppers, turning every 4-5 minutes, until skin is blackened and blistered all over. Move peppers to a ziploc bag to allow to steam. Once cool enough to handle, remove and discard the skins and seeds. Chop and set aside.
  2. In the butter, brown the mushrooms. For instructions on how to brown mushrooms properly, see <a title="here" href="https://ericasrecipes.com/2013/06/how-to-brown-mushrooms/">here</a>.

  3. In a 13x9 baking dish, toss together the peppers, mushrooms, croissant pieces, green onion, and parsley. Top with the cheeses.
  4. Combine the eggs, cream, milk, salt, and pepper. Pour over the casserole. Cover with plastic wrap and put in the fridge to set overnight.
  5. Bake at 350F for 45 minutes or until center is set. Allow to cool 10 minutes before serving. Yields 8 servings.